The daily doings....

I have been finding organic baby kale at the local grocery store and it's now one of my favorite things to use!  I think when I grow Kale next year I am going to pick it early! I put it on and in EVERYTHING!

I make kale and parmesan cheese omelets quite frequently around here.  We usually eat them with some fresh squeezed orange or grapefruit or some of the summer peaches I canned last year.

I put one of our Freedom Ranger chickens in the crock pot this morning.  I added a sliced lemon, lots of pepper, salt, and garlic!

I love the crock pot!! Kitchen stays clean all day and I don't have to think about dinner again until I put it on a plate!!

I made another 2 quarts of yogurt today! I am getting ready to try a GAPS cheesecake!

This is what I use to make my yogurt.  

Two new products I picked up at the health food store yesterday.  The carrots are AMAZING!

I juiced again!  I would really like to say I do this everyday, but I don't! 

This is our cleanse/detox juice!

Daily detox

As part of our eating plan, we drink carrot/parsley juice almost everyday.  

GAPS Strawberry Short Cake

Strawberry Shortcake Biscuits 

2 cups almond flour

1/2 tsp baking soda

1/4 cup butter

4 Tbsp honey, divided

1/4 cup yogurt

1 egg whisked

Heat the oven to 310.  Line a cookie sheet with parchment paper.

Combine the almond flour and soda in a large bowl, add the butter in pieces and mix until it resembles coarse meal.  Add the honey, yogurt and egg. Stir until dough forms.

Separate the dough into 6 equal balls and form into 3 inch rounds 3/4 inch thick.

Place 2 inches apart on the prepared cookie sheet and bake for 15 min.

Remove from the oven and cool.

I used coconut whip cream and organic frozen strawberries.  I thawed the strawberries and added about a tsp of honey at a time until I liked how they tasted.  I gave them a quick whirl in the blender.

There are several web sites that tell you how to do coconut whip cream, it's really easy and delicious!

GAPS Cranberry Muffins

I LOVE LOVE LOVE these muffins....

Cranberry Muffins

3 Cups almond flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1 1/2 cups cranberries

1/2 tsp vanilla extract

1/2 cup honey

3 eggs

Heat the oven to 325. Line a muffin tin with large baking cups

Combine the almond flour, baking soda, salt, and cinnamon in a bowl.

Combine the cranberries, vanilla, honey, and eggs in another bowl.

Add the dry ingredients to the wet and mix well.

Evenly fill each baking cup with the batter.

Bake for 18-20 min.

GAPS Blueberry Muffins

Acelia is the muffin maker around here!

She does a great job whipping these up...

Blueberry Muffins

2 cups blueberries (fresh or frozen)

1/2 cup water (If frozen use 2 Tbls.)

2 1/2 cups almond flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp. ground cinnamon

1/2 tsp pure vanilla extract

1/2 cup honey

3 eggs

Heat the oven to 325. Line a muffin tin with large baking cups.

In a small saucepan, simmer the blueberries with with the water until the berries release their juice and the mixture has thickened slightly. Let cool.

Combine the almond flour, baking soda, salt, and cinnamon in a bowl.

Add the dry ingredients to the wet and mix well.

Evenly fill each baking cup with the batter.

Bake for 25-30 min.

GAPS Crepes

One of the dishes I miss on this diet is the crepes and berries we used to have for breakfast!

I found this in my Recipes For Healthy Living book and modified it a bit!

Crepes

3 extra large eggs

1/2 cup egg whites

2 Tbsp water

Butter

Honey

1/8 to 1/4 tsp. vanilla extract

Fresh or frozen fruit (If you use frozen make sure you take out the berries so they can thaw.  I place mine on an oven safe plate and put it in the oven on the lowest setting so they can thaw and warm.)

Before you get started with the crepe mixture, put 1/4 of butter and 1/4 cup of honey, and vanilla  in a sauce pan and warm on the stove over low, then shut it off.

Crack the eggs into a large bowl, and whisk together with the egg whites and water

Grease an 8 inch non-stick omelette pan and place over med. heat. (I used a cast iron skillet)

Pour 1/4 cup of batter in the pan and give it a swirl to evenly coat the bottom of the pan. Cook until the egg sets on top.

Flip the crepe over and briefly cook on the second side

When cooked remove and roll, and place on a plate.

Add fruit

Top with Honey/butter mixture

So here is my modification to the recipe......

1. I mixed up the honey/butter/vanilla mixture to go on top of the crepes!

2.  I added just a drop or two of this vanilla bean paste, or you can add 1/8 to 1/4 tsp of vanilla extract to the batter.  It makes all the difference in the world!!

GAPS Rainbow Stew

Rainbow Stew

2 lbs. stewing beef cubed

5 large carrots, peeled and thickly sliced

1 large purple onion, coarsely chopped

One 28 oz can diced tomatoes (we can't have store canned so I used the ones I canned)

4 garlic cloves, finely chopped

2 tsp salt

1/4 tsp black pepper

1/2 tsp dried thyme

1/2 butternut squash, peeled and coarsely chopped

2 zucchinis, coarsely chopped

Put the beef, carrots, onion, tomatoes, garlic, salt, pepper, and thyme in a large pot, and add enough water to cover the contents.

Bring to a boil, lower the heat to medium and simmer for 1 hour with the lid ajar.

Add the squash and simmer for 30 more minutes

Add the zucchini and simmer with the lid off until the zucchini start to look translucent and the stew is thick (15-20 minutes)

Coffee!!!

I started reading a new blog!

The Wellness Mama

I LOVE COFFEE!!! So when I read here that there is a healthy way to drink it, I jumped up and made a cup!!

I like mine hot.....

David likes his cold!

I have to mention that when you are on the GAPS diet, they recommend that if you are going to drink  coffee, make it very weak.